Gear'n'beer!
Well-Known Member
Thanks Brian.....I kinda messed those pics up. I gotta work on that with the dudes in this thread, they're all pro and ****
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Chasin' Dreams
Well-Known Member
Man this thread is so filled with amazing looking dishes!
I've been tempted to buy a sous vide unit too. We eat so much fish and meat and my older daughter has been asking if we can get one too.
Any recommendations by those of you that own one what to not buy and what to look for in buying one?
I've been tempted to buy a sous vide unit too. We eat so much fish and meat and my older daughter has been asking if we can get one too.
Any recommendations by those of you that own one what to not buy and what to look for in buying one?
Gear'n'beer!
Well-Known Member
I got the VPCOK (unfortunate name) off amazon with a $30 coupon for $70. Came in 2 days (unlike my shindaiwa carb that took 2 months). Reviews were good and if it sucks amazon 30 day return! 1000 watt and I'll review it when I use it.
Darin
Darin
Pippen
Well-Known Member
Been very happy with our Sansaire but it is pricier.
Gear'n'beer!
Well-Known Member
I bet that sansaire is the **** for sure. I read about it after you replied to my post. I thought for just getting my feet wet with sous vide I would buy a cheapy and see if I actually use the damn thing first. Found this out the hard way 
IronNoggin
Well-Known Member
Chasin' Dreams
Well-Known Member
Thanks guys. I'll read up on reviews. I've got some $ in Amazon gift cards to use up so this would be a good thing to do that with. Love the Prime one and two day shipping too.
Copper Moon
Well-Known Member
I used a Sansaire for about 5 years until I dropped it last Christmas. Still works but thought it was time to replace it. It's my understanding that Sansaire ceased production a while back so I decided to get an Anova Precision when it was on sale. Seems like a pretty solid machine. I'm not sure I would have a lot of faith in their customer service since they told me it would be impossible to send me an English manual to replace the french version they included with the machine.
Pippen
Well-Known Member
They are still in business (I posted a link to the latest at The Bay a few pages back) and all of my documentation that came with is in English.
Chasin' Dreams
Well-Known Member
Thanks for the info.
Ya they must be. I've seen some listings for them for sale. This one on Amazon: https://www.amazon.ca/Sansaire-Sous-Vide-Immersion-Circulator/dp/B00KSFAB74
Copper Moon
Well-Known Member
This is where I got that information from. It was announced in 2018 Maybe things have changed. In any case it was a great machine with no problems, until I dropped it.
The french documentation I referred to was from Anova.
https://www.geekwire.com/2018/high-...ting-ceasing-production-new-sous-vide-device/
Gear'n'beer!
Well-Known Member
home made gnocchi, beef and an jus
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Sotally Tober
Well-Known Member
Herb crusted ling cod, with oven fries plus homemade tarter sauce and cole slaw.
Oven version of fish and chips to be a bit healthier.
Would have liked a bit more colour on the fish but it was cooked - didn’t want to over cook it.
Very tasty for oven baked.
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wolf
Well-Known Member
So ive been busy harvesting some beautiful oyster mushrooms our land has to offer us and wondered if I could find a recipe for something different , WELL i found one a mushroom sausage... first you saute the mushrooms and then simmer in a wine called Marsala made in silcily , chop up coarse , toasted pine nuts, and seasoning. used some sask whitetail and some local farm pork, as you can see in pics every bite you get mushroom very juicy and yummy found another keeper.....
IronNoggin
Well-Known Member
Barbee'd prawn skewers, Cesar salad, garlic toast and a bucket of clams.
Cheers,
Nog
wolf
Well-Known Member
You mean the eagle nook fishing derby that went on??? how did ya do?
tubber
Well-Known Member
Not a recipe. The better half spent about a 2008 Grady White 232 on a new kitchen, and now, apparently the counters need to be free of crap so out with the knife block and in with $13 worth of craft foam from Michael's. A paper cutter would have been handy, but I'm not planning to go back into a school now that I quit that gig. There's room for more. She doesn't know how many knives are hiding in the garage and boat.
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Pippen
Well-Known Member
Did a steak last night just on the BBQ....no sous vide, seasoned the same and both my wife and I remarked that it's good but sous vide first with a sear after was better. Steak was the same cut out of the same package as the one we did a week or so ago.
Add to that we didn't have the "crazy long wait" to relax with a glass of wine.
Rain City
Crew Member
Have you tried just cooking at low temp for 30 minutes and then searing? More comparable to the SV. I rarely just throw a steak on the grill.View attachment 53489
Did a steak last night just on the BBQ....no sous vide, seasoned the same and both my wife and I remarked that it's good but sous vide first with a sear after was better. Steak was the same cut out of the same package as the one we did a week or so ago.
Add to that we didn't have the "crazy long wait" to relax with a glass of wine.
